Taking the extra step to roast the veggies makes all the difference in this Cheesy Roasted Broccoli and Cauliflower Soup. This twist on a classic, creamy soup is the just the thing to get keep you cozy during the cooler months!
After a summer of grilling and salads, I'm ready for cooler weather and soup season. While broccoli and cheddar are a well-known match made in heaven, the addition of cauliflower and roasting the vegetables sends this soup over the top.
This creamy soup is made using a roux and adding broth along with freshly grated cheddar cheese and half & half to create a flavorful and velvety soup. I can't wait for you to try it!
Why You'll Love This Recipe
- Roasted veggies are superior - Roasting the veggies adds a dimension to this soup that you won't find in other recipes. Roasting veggies is my favorite way to make them.
- Kid-friendly - If your kids are anything like mine, they will try almost anything with cheese on it. This soup is loaded with veggies strategically paired with a cheesy soup base which is music to any parent's ears.
- Classic - This recipe is a play on the popular broccoli cheddar soup so many of us have come to love.
Here are some tips & tricks for the ingredients needed for this recipe. Find exact measurements in the recipe card below!
- Broccoli & cauliflower - I like the soup to have a substantial amount of veggies in it as they are the stars of the show. The veggies will shrink slightly when roasted.
- Carrots - Give the soup another pop of color. The slight sweetness of the carrots also cuts the earthy flavors of the broccoli and cauliflower. They are roasted along with the broccoli and cauliflower.
- Broth - I use chicken broth, but vegetable broth can be used to create a vegetarian-friendly soup.
- Dry ground mustard - Adds some acidity to the soup to cut through the richness of the cheese and half & half.
- Cheddar cheese -Sharp cheddar cheese is the best for really bringing the flavor to this soup. Mild could also be used if you prefer.
- Half & half - The perfect creamy finish for this soup.
Step 1 - Roast the veggies. - Cut broccoli, cauliflower and carrots into bite-sized pieces. Put on a large sheet pan and drizzle with olive oil and season with salt, pepper and garlic powder.
Spread into an even layer and roast at 425 degrees for 15-20 minutes until the veggies are tender. The smaller you cut the veggies, the quicker they will roast.
While the veggies are roasting, I like to get everything else pulled out and ready for the rest of the soup.
Step 2 - Make the soup base - In a dutch oven or large pot, melt butter and add the onion. Sauté until the onions are translucent, about 4-5 minutes. Add minced garlic and cook another minute so the garlic has a chance to cook.
Sprinkle flour and dry mustard into the pot and stir until a paste forms. This is the roux that will thicken the soup. A roux consists of equals parts fat (butter) to flour. Cook the roux for 1-2 minutes to cook off the floury taste.
Step 3 - Add liquid & veggies - Pour broth into the roux and stir until the roux dissolves into the liquid. Bring mixture to a simmer over medium heat.
Then stir in roasted vegetables. The roasted veggies add a wonderful depth of flavor to the soup. Let this mixture come to a simmer.
Step 4 - Finish the soup - With the heat on medium, stir in the shredded cheese. It may take a couple minutes, but keep stirring until the cheese is completely melted.
Finally, turn the heat to low and stir in the half & half. This makes the soup velvety smooth and creamy. At this point you don't want to boil the soup as it could curdle. Just heat through for a couple more minutes until everything is hot. Season the soup with some extra salt and pepper, if needed.
- I always have a jar of minced garlic in my fridge. You can either find it in the spice aisle or the produce section of the grocery store. It's a huge time saver! Generally, the rule is ½ tsp. of minced garlic is equal to 1 clove. So much easier than chopping garlic cloves!
- Another thing I always have in my fridge is chicken base. This can be found right in the soup aisle and is basically a concentrated form of chicken broth. No need to store all those cans or cartons of broth in your pantry!
- This is an important tip for making any kind of cheese soup: grate your own cheese! Pre-shredded cheese is coated in an anti-caking mixture to prevent the shreds from sticking together. Adding this to the soup could effect the texture, making it grainy. It's worth the extra minute it takes to grate your own cheese!
Serve a big bowl of warm soup alongside crackers or warm crusty bread for a comforting lunch or dinner.
Add some extra shredded cheese to garnish the top, if desired.
Leftovers can be stored in the refrigerator for 3-4 days.
Yes! Frozen vegetables can be so easy and economical. They tend to come out softer than fresh, but for this application it works fine. I love this article from Feel Good Foodie that does a great job explaining how to do this.
Cheeses that are higher in moisture and have a lower melting point work well in soups. Examples are cheddar (not aged), mozzarella, gouda, Colby and Swiss. The key to success is grating your own instead of using pre-shredded. Pre-shredded cheese often has an anti-caking agent on it that will make the soup grainy.
Soups that include dairy tending to separate after being frozen and thawed. I'd recommend enjoying this soup right away or leftovers within 4 days.
Other Comfort Food Recipes You'll Love
Have you made one of my recipes? I’d love your feedback on the comment box and star rating below the recipe!
Cheesy Roasted Broccoli and Cauliflower Soup
- 4 cups broccoli florets small, bite-sized pieces
- 4 cups cauliflower florets small, bite-sized pieces
- 1 cup carrots small, bite-sized pieces
- 2 tbsp. olive oil
- 1 tsp. salt
- ½ tsp. black pepper
- ½ tsp. garlic powder
- 4 tbsp. butter
- ½ cup white onion chopped
- 1 clove minced garlic
- ¼ cup flour
- ½ tsp. dry ground mustard
- 3 cups chicken broth
- 8 oz. sharp cheddar cheese shredded
- 2 cups half & half
- Preheat oven to 425 degrees.
- Place broccoli, cauliflower and carrots on a large sheet pan. Drizzle with olive oil and season with salt, pepper & garlic powder. Toss well and spread into an even layer. Roast 15-20 minutes until tender.
- In a dutch oven or large pot, melt butter over medium-high heat. Add onion and sauté 4-5 minutes until translucent. Add garlic and cook for 1 minute.
- Stir in flour & dry mustard and cook for another minute. Add in chicken broth and bring to a simmer.
- Add roasted vegetables and bring to a simmer for 2 minutes. Slowly stir in cheddar cheese. Stir until cheese is completely melted.
- Turn heat to low and pour in half & half. Heat through for another few minutes, but do not boil. Season with extra salt and pepper, if needed.
Helpful Equipment & Ingredient Links
- 8 oz. block of cheese = 2 cups shredded